Description
Chicken Shawarma is a flavorful Middle Eastern dish featuring marinated chicken thighs infused with a blend of aromatic spices, grilled or air-fried to perfection. Served with creamy tzatziki sauce, fresh vegetables, and warm pita bread, this recipe offers a delicious, easy-to-make meal that’s perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 3 cloves garlic (minced)
- 2 teaspoons paprika (smoked or sweet)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (or crushed red pepper flakes)
- 1 medium lemon (zest and juice)
- ¼ cup olive oil
- 2 pounds boneless skinless chicken thighs (pat dry)
- 2 tablespoons neutral oil (for grilling or air-frying)
Tzatziki Sauce
- 1 ½ cups Greek yogurt (whole, low, or non-fat)
- 1 cup English or Persian cucumber (grated)
- 1 teaspoon cumin
- 2 cloves garlic (grated or minced)
- 1 tablespoon dill (minced)
- 1 tablespoon mint (minced)
- 1 medium lemon (zest and juice)
- Salt and pepper (to taste)
To Serve
- Pita bread
- Hummus (your choice of flavor)
- Cucumbers (Persian or English, chopped into ¼” cubes)
- Cherry tomatoes (cut in half)
- Fresh red onion (thinly sliced or pickled red onion)
Instructions
- Marinate the Chicken: In a large bowl, combine minced garlic, paprika, cumin, coriander, salt, black pepper, turmeric, cardamom, cinnamon, cayenne pepper, lemon zest, lemon juice, and olive oil. Add the chicken thighs and coat thoroughly. Cover with plastic wrap, sealing the bowl, and let the chicken marinate at room temperature for 1-2 hours or refrigerate overnight for deeper flavor.
- Prepare the Tzatziki Sauce: While the chicken marinates, mix Greek yogurt, grated cucumber, cumin, minced garlic, dill, mint, lemon zest, lemon juice, salt, and pepper in a medium bowl. Adjust seasoning as needed and set aside in the fridge.
- Grill the Chicken (Method 1): If marinated overnight, bring chicken to room temperature for at least 30 minutes before cooking. Heat a grill or grill pan over high heat and oil it with neutral oil to prevent sticking. Grill the chicken thighs for about 3-4 minutes per side without moving them to develop grill marks. Once cooked through, transfer to a plate, cover loosely with foil and let rest for 5-10 minutes. Optionally, grill pita bread for 15-30 seconds per side for slight charring.
- Air Fry the Chicken (Method 2): Preheat the air fryer to 375°F (190°C) for 3 minutes. Place the marinated chicken in a single layer in the air fryer basket without overcrowding; cook in batches if necessary. Cook for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C) and chicken is nicely browned.
- Assemble the Shawarma: Spread a spoonful of hummus over the center of warm pita bread, followed by a generous layer of tzatziki sauce. Slice the cooked chicken and add on top. Layer with chopped cucumbers, halved cherry tomatoes, and thinly sliced or pickled red onions. Wrap in parchment paper if desired and serve immediately.
Notes
- Marinate the chicken longer (overnight) for more intense flavor and tenderness.
- If you prefer less spice, reduce or omit the cayenne pepper.
- Greek yogurt can be substituted with plant-based yogurt for a dairy-free option.
- Cooking times may vary depending on grill, air fryer model, and chicken thickness; always verify doneness with a meat thermometer.
- Leftover shawarma can be stored covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: chicken shawarma, Middle Eastern chicken, grilled chicken, shawarma recipe, tzatziki sauce, Mediterranean chicken
